Keto Chocolate Fudge – Rich, Creamy, and Low-Carb
This Keto Chocolate Fudge is for anyone who wants a rich, melt-in-your-mouth treat without the sugar crash. It’s creamy, deeply chocolatey, and takes just a few simple ingredients. You don’t need a candy thermometer or fancy techniques—just a saucepan and a pan to set it in.
Serve it at holidays, gift it to friends, or keep a stash in the freezer for when a craving hits. It tastes indulgent but fits right into a low-carb lifestyle.
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Get Your Program TodayWhy This Recipe Works
- Healthy fats for texture: Butter and coconut oil create a silky, fudge-like bite without using condensed milk or sugar.
- Sugar-free sweetener: A powdered erythritol or allulose blend dissolves smoothly and keeps carbs low.
- Real chocolate flavor: Cocoa powder and sugar-free chocolate combine for depth and a clean finish.
- Quick set time: The high-fat base firms up fast in the fridge, so you’re not waiting all day.
- Easy to customize: Add nuts, espresso, or sea salt to make it your own without adding many carbs.
Ingredients
- 1/2 cup (113 g) unsalted butter
- 1/4 cup (55 g) refined coconut oil (for a neutral flavor) or virgin coconut oil for a coconut note
- 1/2 cup (120 ml) heavy whipping cream
- 1/2 cup (45 g) unsweetened cocoa powder, sifted
- 1/2 cup (80–100 g) powdered erythritol or powdered allulose (adjust to taste)
- 4 oz (115 g) sugar-free dark chocolate, chopped
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt
- Optional add-ins: 1/3 cup chopped toasted pecans or walnuts, 1 tsp espresso powder, flaky sea salt for topping, 1–2 tbsp unsweetened shredded coconut
How to Make It
- Prepare the pan: Line an 8×8-inch (20×20 cm) baking pan with parchment, leaving overhang for easy removal. Lightly grease the parchment to prevent sticking.
- Melt the fats: In a medium saucepan over low heat, add butter and coconut oil.
Warm gently until just melted. Keep the heat low to avoid scorching.
- Add cream and sweetener: Stir in the heavy cream and powdered sweetener. Whisk until the mixture looks glossy and the sweetener dissolves.
If you see granules, keep whisking on low heat.
- Incorporate cocoa: Sift cocoa powder into the pan and whisk until smooth and lump-free. The mixture will thicken slightly.
- Melt the chocolate: Add chopped sugar-free chocolate. Stir constantly over low heat until fully melted and even.
Do not let it boil.
- Finish with flavor: Remove from heat. Stir in vanilla and sea salt. Taste and adjust sweetness or salt if needed.
- Add optional mix-ins: Fold in nuts, espresso powder, or coconut if using.
Work quickly; the mixture starts to set as it cools.
- Spread and smooth: Pour into the lined pan. Use an offset spatula to smooth the top. Sprinkle flaky sea salt if desired.
- Chill: Refrigerate for 1–2 hours, or until firm enough to cut.
For clean edges, chill longer.
- Slice and serve: Lift the fudge out by the parchment. Cut into 25–36 small squares. Keep portions modest—this is rich and satisfying.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 10 days.
Layer with parchment to prevent sticking.
- Freezer: Freeze for up to 3 months. Wrap pieces individually or separate layers with parchment. Thaw in the fridge for 20–30 minutes before serving.
- Room temperature: Not recommended for long periods.
The high fat content softens quickly, especially in warm kitchens.
Health Benefits
- Lower carbs: Using sugar-free sweeteners keeps net carbs low, making this a dessert that works for keto and low-carb plans.
- Healthy fats: Butter and coconut oil provide satiating fats that help curb cravings and support ketosis.
- Antioxidants from cocoa: Unsweetened cocoa and dark chocolate contain polyphenols that support heart health.
- Portion control-friendly: The richness helps you feel satisfied with a small square, reducing the urge to overeat sweets.
Common Mistakes to Avoid
- Overheating the mixture: High heat can split the fats or burn the chocolate. Keep it low and steady.
- Using granular sweetener: Granular erythritol can stay gritty. Use a powdered version for a smooth texture.
- Skipping the salt: A pinch of salt sharpens chocolate flavor and balances sweetness.
Don’t omit it.
- Cutting too soon: If you slice before the fudge sets, it can smear. Chill fully for neat squares.
- Wrong pan size: A large pan makes thin, fragile pieces. Aim for an 8×8-inch pan for ideal thickness.
Recipe Variations
- Almond Crunch: Stir in chopped roasted almonds and a few drops of almond extract.
- Mocha Fudge: Add 1–2 tsp espresso powder and top with a light dusting of cocoa.
- Coconut Bliss: Fold in unsweetened shredded coconut and use virgin coconut oil for a tropical note.
- Peanut Butter Swirl: Dollop warmed, unsweetened peanut butter on top and swirl with a knife.
- Mint Chocolate: Add 1/2 tsp peppermint extract and finish with crushed sugar-free peppermint candy (optional).
- Sea Salt Pecan: Mix in toasted pecans and finish with flaky sea salt for contrast.
FAQ
Can I make this dairy-free?
Yes.
Replace butter with more coconut oil or vegan butter, and use full-fat canned coconut milk instead of heavy cream. Expect a slightly softer set and a hint of coconut flavor.
Which sweetener works best?
Powdered allulose gives the smoothest texture with no cooling aftertaste. Powdered erythritol blends also work well but can be slightly grainier and cooler on the tongue.
Adjust sweetness to taste.
How do I prevent the fudge from being oily?
Keep the heat low and whisk constantly. If you see oil separating, remove from heat and whisk vigorously to emulsify. Chill promptly after pouring into the pan.
What if I don’t have sugar-free chocolate?
Use extra cocoa powder (2–3 tablespoons more) and add a bit more sweetener.
The flavor will be more intense and slightly less silky, but still delicious.
Can I make this in the microwave?
Yes. Melt butter and coconut oil in 20–30 second bursts, whisk in cream and sweetener, then cocoa and chocolate, heating in short bursts and stirring until smooth. Avoid overheating.
How many carbs per piece?
Exact counts vary by brand and serving size.
As a guideline, small squares (1/25th of the pan) typically land around 1–2 net carbs each when using allulose or erythritol and sugar-free chocolate. Always calculate based on your ingredients.
Why is my fudge grainy?
Graininess usually comes from undissolved sweetener. Use a powdered sweetener, keep heat low, and whisk until fully smooth.
Sifting cocoa also helps prevent lumps.
Can I add protein powder?
You can, but add only 1–2 tablespoons of an unflavored or chocolate low-carb protein and increase cream by 1–2 tablespoons to maintain a smooth texture.
Final Thoughts
Keto Chocolate Fudge proves you don’t need sugar to make a decadent dessert. With simple ingredients and a gentle touch on the stove, you’ll get a smooth, rich treat that feels special any day of the week. Keep a batch in the fridge or freezer, cut small, and enjoy a square when the chocolate craving calls.
It’s an easy win for low-carb living, and it tastes like the real thing.
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